Molten Brie Baked Mac and Cheese with Roasted Garlic Step-by-step instructions

Before you start

Before starting, cook the pasta until just shy of al dente—it will finish cooking in the oven. Score the top of the Brie in a crosshatch pattern and peel back the rind.

Squeeze the roasted garlic cloves from their skins. Have all ingredients measured and ready, as the dish comes together quickly. Preheat the oven to 385°F (195°C) so it's hot when you're ready to bake.

Instructions

Prep and Assemble

1. 1Prep the Pasta and Brie
   Heat the oven to 385°F (195°C). Cook the cavatappi in a large pot of salted boiling water until just shy of al dente, about 1 minute less than the package directs. Drain well and transfer to a large baking dish. While the pasta cooks, use a sharp knife to score the top rind of the Brie in a crosshatch pattern, cutting through the rind but not the cheese. Gently peel back the scored rind to expose the creamy interior.
   Look for The pasta is just undercooked and the Brie is scored and peeled, ready to nestle.
   Tip Salting the pasta water well seasons the pasta from within. Reserve a cup of pasta water in case the sauce needs thinning later.
2. 2Nestle the Brie in the Center
   Make a well in the center of the pasta mixture and nestle the prepared Brie wheel into it, cut side up. Press the pasta and cheese up around the sides of the Brie so it stays upright during baking. The Brie should be mostly surrounded by the pasta mixture, with only the top exposed.
   Look for The Brie sits snugly in the center, its peeled top ready to melt.
   Tip If the Brie is very cold, let it sit at room temperature for 15 minutes before scoring—this prevents the rind from tearing.

The pasta is cooked and drained, the Brie is scored and peeled, and the garlic and cheddar are scattered over the pasta.

The Brie sits nestled in the center, ready for the cream. The dish looks inviting with the white cheddar and roasted garlic peeking through the pasta.

Bake to Molten Perfection

3. 3Pour the Rosemary Cream
   Pour the rosemary-infused heavy cream evenly over the entire dish, making sure the cream reaches the bottom of the baking dish and coats the pasta. The cream should come about halfway up the sides of the Brie. Gently shake the dish to distribute the cream.
   Look for The cream pools around the pasta and the Brie, ready for the oven.
   Tip Warm the cream slightly before pouring if it was refrigerated—this helps the dish bake evenly.
4. 4Bake Until Molten
   Place the baking dish in the preheated oven and bake for 25 minutes, until the Brie is completely melted and bubbling, the cream is thickened, and the top of the pasta is golden in spots. The edges of the pasta will be brown and crispy, while the center remains creamy.
   Look for The Brie is fully molten and the cream has reduced to a glossy sauce.
   Tip Rotate the dish halfway through baking for even browning. If the top browns too quickly, cover loosely with foil.

The oven fills with the aroma of rosemary and garlic. The Brie has melted into a bubbling pool, and the cream has thickened into a silky sauce. The top of the pasta is golden and slightly crispy at the edges. The dish looks glossy and irresistible.

Swirl and Finish

5. 5Swirl the Molten Brie
   Remove the dish from the oven. Using a fork or spoon, gently swirl the molten Brie into the pasta, pulling the melted cheese through the creamy sauce. Continue swirling until the Brie is fully incorporated and the sauce is smooth and glossy. Be careful not to overmix—you want some pockets of cheese.
   Look for The sauce turns silky and the pasta is fully coated.
   Tip Swirl in a figure-eight motion to distribute the cheese evenly without breaking up the pasta.
6. 6Finish and Serve
   Drizzle the finished mac and cheese with truffle honey and sprinkle with cracked black pepper. Serve immediately while hot and creamy. The dish is rich and indulgent, so a little goes a long way.
   Look for The honey adds a sweet contrast and the pepper cuts the richness.
   Tip For extra texture, sprinkle a few toasted breadcrumbs on top before serving, if desired.

The molten Brie is swirled through the pasta, creating ribbons of creamy cheese. The sauce is smooth and coats every piece of cavatappi. A drizzle of truffle honey and a sprinkle of cracked pepper add the final touches, making the dish look as indulgent as it tastes.

Common mistakes

One common mistake is not scoring the Brie deeply enough—if the rind isn't broken, the cheese won't melt as quickly. Another is overbaking, which can cause the cream to separate or the pasta to become mushy.

Also, avoid stirring the dish before baking, as that can break up the Brie and prevent it from melting into a beautiful molten center. Finally, don't skip the roasted garlic—it adds essential depth to the sauce.

How to tell it’s done

The dish is done when the Brie is completely melted and bubbling, the cream has thickened into a glossy sauce, and the top of the pasta is golden in spots. The edges will be slightly crispy, while the center remains creamy.

If using a thermometer, the internal temperature of the dish should reach 165°F (74°C) to ensure everything is heated through. Let it rest for 2–3 minutes before serving to allow the sauce to set slightly.